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Lamb chops with scallion mint salsa from The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes by Nik Sharma
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Nutrition Facts
Lamb chops with scallion mint salsa
Amount Per Serving
Calories 808 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 14g88%
Polyunsaturated Fat 7g
Monounsaturated Fat 41g
Cholesterol 149mg50%
Sodium 217mg9%
Potassium 785mg22%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 2g2%
Protein 46g92%
Vitamin A 860IU17%
Vitamin C 21mg25%
Calcium 89mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Lamb chops with scallion mint salsa

Chops with zing.
Prep Time20 minutes
Cook Time20 minutes
Marinate time2 hours
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 808kcal
Author: Nik Sharma

Equipment

  • Bowl
  • large stainless-steel or cast-iron skillet 

Ingredients

For the lamb:

  • 8 lamb rib chops
  • 60 ml fresh lemon juice
  • 4 tbsp extra-virgin olive oil
  • 1 tsp amchur
  • 1 tsp ground black pepper
  • 1 tsp red chilli powder
  • 1 tsp fennel seeds coarsely cracked
  • 2 tsp kala namak

For the salsa (makes 360ml):

  • 120 ml extra-virgin olive oil
  • 60 ml fresh lemon juice
  • 55 g fresh mint chopped
  • 4 spring onions both white and green parts, thinly sliced
  • 4 garlic cloves peeled and minced
  • 1 tsp ground black pepper
  • 1 fresh green chilli minced
  • fine sea salt

Method

  • To prepare the lamb, pat the chops dry with clean paper towels and place them in a large resealable bag. In a small bowl, mix the lemon juice, two tablespoons of the olive oil, amchur, black pepper, chilli powder, fennel, and kala namak and pour over the lamb chops in the bag. Seal the bag and shake to coat the chops well. Leave the chops to marinate in the refrigerator for at least two hours, preferably six hours.
  • An hour before you’re ready to cook, prepare the salsa. In a lidded bowl, mix the olive oil, lemon juice, mint, spring onions, garlic, black pepper, and chilli. Taste and season with salt. Cover and let stand until ready to serve.
  • When you’re ready to cook the chops, leave them in the plastic bag out on the kitchen counter for at least 15 minutes to warm to room temperature.
  • Cook the marinated chops in batches. Heat the remaining one tablespoon of olive oil in a large stainless-steel or cast-iron skillet over medium-high heat. When the pan is hot, lift four chops out of the bag with a pair of kitchen tongs and place them on the hot pan for three to four minutes per side for rare and five to six minutes per side for medium-rare (on an instant-read thermometer, 62.8°C for rare and 71°C for medium-rare). Repeat with the remaining one tablespoon of olive oil and the remaining chops. Transfer the chops to a plate, tent loosely with foil, and let rest for five minutes before serving.
  • Before serving, garnish the lamb with the scallion mint salsa. Serve warm.

Nutrition

Calories: 808kcal | Carbohydrates: 9g | Protein: 46g | Fat: 65g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Cholesterol: 149mg | Sodium: 217mg | Potassium: 785mg | Fiber: 3g | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 5mg